Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

4.5 11 評分

準備 20 分

總時間 5小時 15 分

6 portions

食材

Slow Cooked Lamb Shoulder

vegetable oil
25 g
lamb shoulder meat, boneless diced
750 g
fine sea salt
1 pinch
ground black pepper
1 pinch
cornflour
2 Tbsp
meat stock cube (for 0.5 l) (lamb)
1
1 tsp meat stock paste, homemade
water
500 g
fresh rosemary leaves only
1 sprig
garlic clove
1

Red Wine Jus

banana shallot halved
1
garlic clove
1
fresh mixed herbs leaves only (approx. 5 g)
1 bunch
salted butter
50 g
port
100 g
red wine
150 g
balsamic vinegar
20 g
dark brown sugar (非必選)
35 g
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Carrot and Ginger Purée

olive oil
30 g
carrots cut in 4 pieces
500 g
fresh root ginger peeled, cut in slices (2 mm)
15 g
water
100 g
fine sea salt
½ tsp
unsalted butter cut in pieces
100 g
ground black pepper for seasoning

Roasted Lamb Loin

vegetable oil
1 Tbsp
lamb loin (100-150 g each)
6
fine sea salt for seasoning
2 pinches
ground black pepper for seasoning
2 pinches
unsalted butter for basting
10 g
fresh spinach (非必選) wilted, for serving

難易度

簡單

營養價值每 1 portion

蛋白質 35.3 g

卡路里 2670 kJ / 638 kcal

脂肪 45.7 g

碳水化合物 21.3 g

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